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Balsamic-Glazed Cipolline

Posted by Michele Humes, December 3, 2008 at 12:00 PM

The following recipe is from the December 3rd edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

We all love the ease and bounty of the antipasto platter—to the point where the concept has become a bit tired. Fortunately, writes Jason Denton, author of Simple Italian Snacks, "Adding a homemade element to store-bought ingredients increases the impact." At your next party, round out the usual salumeria suspects with this unexpected dish of balsamic-glazed cipolline. Whole baby onions are browned in butter, cooked until tender and glazed in a tangy-sweet balsamic syrup. Served at room temperature, it's a delectable finger food; served hot, it's a great accompaniment for roast pork or lamb.

Balsamic-Glazed Cipolline

- makes 5 cups -

Adapted from Simple Italian Snacks: More Recipes from America's Favorite Panini Bar by Jason Denton and Kathryn Kellinger

Ingredients

2 1/2 pounds cipolline onions ( or pearl onions)
2 tablespoons butter
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water

Procedure:

1. Bring a large pot of water to a boil. Meanwhile, cut an "X" into the root end of each onion. Drop the onions into the boiling water and cook for 2 minutes, then transfer them to a colander.

2. When the onions are cool enough to handle, peel them.

3. In a large straight-sided saute pan over a medium-high flame, heat the butter and the olive oil until hot. Add the onions and lightly brown them, about 10 minutes. Add the balsamic vinegar and the water, and cook, stirring occasionally, until the onions are tender, 15 to 20 minutes. Use a slotted spoon to transfer the onions to a bowl.

4. Simmer the cooking liquid over a high flame until about 1/2 cup remains, about 15 minutes. Pour this over the onions.

5. Serve warm or at room temperature.

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Tags: balsamic vinegar, Cook the Book, ino, inoteca, Jason Denton, Kathryn Kellinger, onions, recipe newsletter